Production of medium-chain acylglycerols by lipase esterification in packed bed reactor: process optimization by response surface methodology

Medium-chain acylglycerols (or glycerides) are formed of mono-, di- and triacylglycerol classes. In this study, an alternative method to produce MCA from esterifying palm oil fatty acid distillate (PFAD) with the presence of oil palm mesocarp lipase (OPML) which is a plant-sourced lipase and PFAD is also cheap by-product is developed in a packed bed reactor. The production of medium-chain acylglycerols (MCA) by lipase-catalysed esterification of palm oil fatty acid distillate with glycerol are optimize in order to determine the factors that have significant effects on the reaction condition and high yield of MCA. Response surface methodology (RSM) was applied to optimize the reaction conditions. The reaction conditions, namely, the reaction time (30-240 min), enzyme load (0.5-1.5 kg), silica gel load (0.2-1.0 kg), and solvent amount (200-600 vol/wt). Reaction time, enzyme loading and solvent amount strongly effect MCA synthesis (p0.05) influence on MCA yield. Best-fitting models were successfully established for MCA yield (R2 =0.9133). The optimum MCA yield were 75% from the predicted value and 75.4% from the experimental data for 6 kg enzyme loading, a reaction time of 135min and a solvent amount of 350 vol/wt at 65°C reaction temperature. Verification of experimental results under optimized reaction conditions were conducted, and the results agreed well with the predicted range. Esterification products (mono-, di- and triacylglycerol) from the PBR were identified using Thin Layer Chromatography method. The chromatograms showed the successful fractionation of esterified products in this alternative method of process esterification

Effect of different cooking temperature and time of glutinous rice flakes

The immature stage of glutinous paddy or Oryza sativa var. glutinosa is one of the most popular cultivars known as waxy or sticky. Glutinous rice flake is a flattened carbohydrate-rich edible food obtained from the processing of immature glutinous paddy. Since glutinous rice flake is a traditional food, the farmers are more comfortable producing it by conventional cooking. Still, it will take longer and require more labor energy. Hence, this study aims to determine a new cooking method for glutinous rice flake using a microwave oven at different temperatures (230oC, 240°C, 250°C) and ranging taken (3.3min, 4.0min, 4.3min, 5.0min, 5.3min). From the study, the suitable cooking parameter is at a temperature of 250oC, from 4.3min to 5.0min. The glutinous paddy can maintain its stickiness and is easy to flatten. Furthermore, the husks are easily removed and separated from the paddy grains during the flattened process. Lower temperatures and shorter time taken will make the paddy not fully cooked. However, higher temperatures and longer time will make the paddy pop and easily break. In short, this study successfully identifies the new cooking parameter of rice flake by implementing microwave heat treatment. The physical, frictional and chemical properties of rice flake through microwave heat treatment can be considered for further study

The effect of operating parameters on ultrafiltration and reverse osmosis of palm oil mill effluent for reclamation and reuse of water.

An attempt was made to reclaim and recover palm oil mill effluent (POME) for water reuse using tubular ultrafiltration (UF) and reverse osmosis (RO) membranes. The reclaimed water was compared with the final discharged water of the local mill. The raw POME was first subjected to a physical pre-treatment process to remove the content of organic matter and suspended solids. The pre-treatment process was coupled with membrane technology (UF and RO) to reclaim the clean water from POME. From the combined techniques of UF (5 bar) and RO (30 bar) the results showed that the turbidity and BOD5 were reduced by 99% and 98.9%, respectively. Compared to the final discharged POME, this suggested method gives a significant difference in BOD5 and turbidity. The final permeate of RO was found to comply with the standards for water reuse. Therefore, the combined UF and RO method is a viable alternative and has a great potential for use in the palm oil industry

Physical and mechanical properties of unripe Nipah banana fruit (Musa acuminata balbisiana)

This paper describes the properties determined to acquire physical and mechanical properties of unripe Nipah banana. In Malaysia, most of the banana chips processing companies use a variety from Nipah Banana,also known as Musa acuminata balbisiana a triploid hybrid banana cultivar. The physical (diameter, weight and peel thickness on edge and side) and mechanical properties (penetration and compression test) of Nipah Banana variety were determined through five consecutive days to evaluate its behaviour throughout its ripening period. The average diameter is 38.78±5.77 mm x 29.25±4.92 mm. The average thickness of peel at the edge and side are 5.3±0.93 mm and 3.65±1.01 mm respectively. The average weight of the Nipah banana variety is 77.85±28.61 g. Penetration force through 5 ripening days was found to decrease from 7.53N to 6.59 N (top position), 7.59N to 6.40N (middle position) and 8.31N to 6.43N (bottom position). The compressive force decreases through 3 days from 1704 N to 1630 N with the sudden increase in day 4 to 1380 Using the following properties accumulated, the machine components specification can be obtained which are the blade force required to slit the banana peel, the thickness of the blade needed for the slitting of banana peel, the roller force to hold the banana in place and the peeler size

Production of acylglycerol catalysed by rice bran lipase in a packed bed reactor

A 20 litre packed bed reactor (PBR) with heating and water removal system was designed and fabricated for the esterification of palm oil fatty acid distillate (PFAD) catalyzed by immobilized rice bran lipase (RBL). The PBR was designed based on the characteristics of immobilised RBL and the optimized esterification conditions obtained from method scouting performed in shaked flask. The optimal ratios of immobilised RBL and water removal agent (silica gel) to PFAD for the shaked flask esterification process were 5:1 and 1:2, respectively. The intensified esterification reaction of PBR was operated by circulating the reaction mixture (PFAD and glycerol) in hexane through a packed bed column filled with immobilised RBL. The water generated from esterification reaction was absorbed by silica gel filled in the water removal vessel. The maximum degree of esterification achieved in this developed PBR was 61%. The reaction time required to achieve the maximum degree of esterification was 25% faster than that in the shaked flask

Rice bran lipase catalyzed esterification of palm oil fatty acid distillate and glycerol in organic solvent

Rice bran lipase (RBL) was delipidated to enhance its stability in organic solvent and its esterification activity at elevated temperature. The esterification activity of delipidated RBL increased as temperature was increased from 45 to 65°C. The esterification activity of delipidated RBL at 65°C was about 14 times greater than that of the non-delipidated RBL. As temperature was further increased to 75°C, the non-delipidated RBL lost all esterification activity, whereas the delipidated RBL retained approximately 48% of its esterilication activity. The delipidated RBL maintained a relative esterification activity greater than 80% after 16 h of incubation in hexane, whereas the non-delipidated RBL maintained a relative esterification activity of only 50%. A method for production of acylglycerol using delipidated RBL to esterify palm oil fatty acid distillate (PFAD) with glycerol in hexane was successfully developed. The effects of reaction temperatures and type of water removal agents (silica gel and molecular sieve) on the degree of esterification were also examined. A 4 h reaction at 65°C, catalyzed by delipidated RBL and using silica gel as the water removal agent resulted in 53.8% esterification. Thin layer chromatography analysis suggested that the esterified product was primarily comprised of mono-and di-acylglycerols

An Intensified Esterification Process of Palm Oil Fatty Acid Distillate Catalyzed by Delipidated Rice Bran Lipase

An intensified esterification process was operated by circulating 10 l of reaction mixtures, consisting of palm oil fatty acid distillate (PFAD) and glycerol in hexane, through a packed-bed reactor (PBR) filled with 10 kg of delipidated rice bran lipase (RBL). The influence of the process parameters, such as reaction temperature and type of water-removal agent, on the performance of this intensified esterification process were investigated. The highest degree of esterification (61%) was achieved at a reaction temperature of 65°C, using silica gels as the water-removal agent. Thin-layer chromatography (TLC) analysis showed that the major composition of the esterified product was diacylglycerol

Utilization of banana peel flour as fibre ingredient in the waffle cones

Banana fruits are the most eatable fruits in Malaysia. However, its beneficial skin mostly will be thrown away. The fibrous peels have slightly bitter taste with its good nutritional food attraction. They rich in starch and non-starch polysaccharides including food fiber, antioxidants, polyphenols, essential minerals such as potassium, provitamin A, carotenoids, B1, B2 and C that are acts as dietary roles in human health. In this study, Saba banana peel flour (BPF) sifted to 0.012 inch will convert into waffle cones. Preliminary study on the protein, moisture, crude fiber and fat were carried out for first stages of maturity. First stage BPF acts as water binding agent in food due to its high water holding capacity and have low oil holding capacity. BPF’s pH (6.15-6.46) is in standard wheat flour acidity range. Then, the BPF was substituted for 5%, 10%, and 20% of the wheat flour in a batter mix to make waffle cones. The substitution of BPF will affect the physicochemical properties by the pH, colour, odour and tensile strength. As the results, waffle cones of BPF had lower value of L* and b* which turned darker than controlled sample. The odour of banana smells in this waffle cones are sweet and fresh but only acceptable physical analysis for 5% and 10% substitution BPF. While for 20% substitution of BPF gave poor result in tensile strength and the sensory analysis but there also can be utilise for making dietary cookies

Optimization of lipase-catalyzed esterification for the production of medium-chain acylgcerols from palm oil fatty acid distillate: using response surface methodology

Optimization of lipase-catalyzed esterification for the production of medium-chain acylglycerols (MCA) from palm oil fatty acid distillate (PFAD) and glycerol was carried out in order to determine the factors that have significant effects on the reaction system and MCA yield. Oil palm mesocarp lipase was used as catalyze in the esterification reaction. Response surface methodology (RSM) was applied to optimize the reaction conditions. The reaction conditions, namely, the reaction time (30-240 min), enzyme load (0.5-1.5kg), silica gel load (0.2-1.0 kg), and solvent amount (200-600 vol/wt). Reaction time, enzyme loading and solvent amount strongly effect MCA synthesis (p0.05) influence on MCA yield. Best-fitting models were successfully established for MCA yield (R2 =0.9133). The optimum MCA yield were get 75% by prediction and 75.4% by experimental run by using 6kg enzyme loading, a reaction time of 135min and a solvent amount of 350 vol/wt at 65oC reaction temperature.. Verification experiments under optimized reaction conditions were conducted, and the results agreed well with the range of predictions